Recipe by ninja
Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.
- 7.39 ml unsalted butter
- 453.59 g yukon gold potatoes, Yellow Finn or 453.59 g any medium-starch potato
- 158.51 ml grated gruyere cheese, a high quality brand
- 4.92 ml olive oil
- 14.79 ml fresh thyme leave (or, 1 teaspoon dried thyme leaves)
- 3.69 ml salt
- 0.59 ml fresh ground pepper, more if desired
- 78.07 ml low sodium chicken broth
- fresh fresh thyme sprig, for garnish. (4 or 5) (optional)
Directions See How It's Made
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
- Arrange potatoes in a neat, overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top.
- Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs as desired.